Scallops have not always been a favorite of mine. In fact, for a long time I thought I hated them. That was due primarily to a dish my mom used to make where she routinely overcooked the scallops so much that I felt like I was gnawing on little balls of rubber. My mom was a great cook but apparently that meal was not one of her best because, man, the memories of those scallops are vivid. I have since learned to appreciate how truly wonderful scallops can be when they are fresh and cooked properly. The best preparations are very simplistic allowing the flavor of the scallop to shine and are cooked just right so that they practically melt in your mouth when you eat them. This version, my friends, is scallops done right.
I have been so, so excited to share this dish with you. This meal was knock-your-socks-off good. So good that the whole time I was eating it, I felt a degree of disbelief that it had come from my own kitchen instead of a fancy restaurant. The scallops are dipped in sugar and sautéed in clarified butter, literally creating a caramel coating on the outside. The sweet caramel flavor is subtle and with the white wine pan sauce, it is a wonderful compliment to the scallops. This is a recipe I’ll be glad to have in my pocket when I’m looking for a special occasion meal or a dish to impress.
